My husband and I spotted some divine little truffles when we were out and about in the city and I determined, at that moment, that I must have them too.
So, we found a simple recipe and went for it! {the recipe is at the very bottom of the post}
First, bring a pot of water to a boil, then keep it at medium heat. Place a bowl over top of the pot to create a sort of double boiler.
Dump your chocolate chips into the bowl. Then, pour a can of sweetened condensed milk over top
Fold the sweetened condensed milk and chocolate chips together.{you also add a little vanilla extract into the mix}
By the way, I used Ghiradelli chocolate. If you buy the big bag instead of the bars, it’s a bit cheaper.
And once you get it all folded in, it will look like this:
Let this puppy sit in the fridge for awhile. It helps quite a bit. This is the center for your truffles, by the way.
After a few hours, or an overnight has passed, you can start working on the outside. Melt some more chocolate and make little balls out of the mixture you left in the fridge. Then dip them in melted chocolate, put on the tray, sprinkle salt on top and then stick it in the fridge again to set.
Here is a janky truffle. We were too rough with the fork and so it has wounds. However, it’s pretty easy to smooth out with the back of a spoon or the side of a knife.
We had a bunch of chocolate leftover and so I grabbed a bag of pretzels and we dipped and salted them. They were phenomenal, and way easier than the truffles. Now, the truffles weren’t that hard to make, but there are fewer steps involved with the pretzels. {you just dip them}
This is the salt we used. We picked it up at the local grocery store and it apparently is from the cost of Ireland and Scotland. It is good.
Here is the truffle and pretzel pile after they sat in the fridge for a few hours. It was a success!
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This recipe came to me from the fabulous cooking resource, Tasty Kitchen.
Here is the link to the recipe, brought to you by the site’s owner, Ree Drummond.
Here is the recipe:
Prep Time 2 Hours
Cook Time 15 Minutes
Difficulty Easy
Servings 36
Ingredients
8 ounces, weight (up To 9 Oz.) Good Semisweet Chocolate
8 ounces, weight (up To 9 Oz.) Good Bittersweet Chocolate
1 can (14 Oz) Sweetened Condensed Milk
1 Tablespoon Vanilla Extract
8 ounces, weight Meltable Milk Chocolate
Sea Salt
Preparation Instructions
Heat dark chocolates and condensed milk in a double boiler over medium low heat until chocolate is melted. Stir—mixture will have a slight marshmallow texture. Stir in vanilla.
Remove from heat, cover and refrigerate for two hours.
Once chilled, roll in balls, then roll in melted milk chocolate coating. Sprinkle with sea salt or other fine, coarse sprinkles.
If you go to the website, there’s an option to print it out in various sizes, like on index cards. I highly recommend it.
[...] Oh, and maybe my salted truffles? [...]